Name: Neenish tart slice
Prep time: 45 min
Cook time: 25 min
Yield: 16 pieces
Ingredients: 150g unsalted butter, softened; 2 tsp vanilla extract; 1/4 cup milk; 1/2 cup desiccated coconut; Pink food colouring; 1/2 cup caster sugar; 2 Tbsp boiling water; 125g unsalted butter, melted; ICING; 1 cup plain flour, sifted; 1/2 cup raspberry jam; MOCK CREAM; 2 gelatine leaves; 1 1/2 cups pure icing sugar, sifted; 1 Tbsp cocoa powder, sifted

Instructions

Preheat oven to 160°C fan-forced (180°C conventional). Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine flour, caster sugar, coconut and melted butter in a bowl. Spoon over base of prepared pan, pressing with the back of a spoon to level and compact. Bake base for 15-20 minutes, or until golden, then set aside to cool completely.
Meanwhile, for the Mock cream, put the gelatine leaves in a bowl and cover with cold water. Stand for 5 minutes. Meanwhile, put the caster sugar and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes, or until sugar is dissolved and mixture is warm (mixture may look a little separated). Squeeze water from gelatine. Add gelatine to the sugar mixture and stir to dissolve. Set aside for 10 minutes to cool.
Using an electric mixer, beat butter and vanilla for 5 minutes, or until pale and fluffy. Gradually beat in sugar mixture until mock cream mixture is smooth and combined. Spread jam over slice base, then spread with mock cream mixture. Refrigerate while preparing icing.